Cook the tortillas on a hot skillet, once they have char marks flip it and transfer to a damp towel to steam
Stir together ½ of the pineapple, jalapeño and cilantro
Add the lime juice, chili powder and cumin to a shallow bowl, whisking together
Dip each piece of coconut meat into the chili lime sauce, making sure to coat the entire piece
Place in a corn tortilla and top with the pineapple salsa, avocado and red cabbage
Add all the margarita ingredients to a blender, blend and serve
